Light eggplants
difficulty
ingredients
- 5/6 eggplants
- 2 tablespoons tomato paste
- garlic, salt and pepper
- small bunch fresh parsley
preparation
Rinse the eggplants thoroughly, pat dry and chop into small dices. Transfer immediately to a non-stick frying pan with extra-virgin olive oil and two cloves of garlic, unpeeled and slightly crushed. Cook over medium heat, with the lid on, stirring often. When the eggplants start to wilt, add 2 tablespoons of tomato paste and a grinding of fresh pepper; 5 minutes before the end of the cooking time season with salt (remember that the tomato paste is already salted) and add the parsley chopped with a knife.